Green beans and ground chicken stir-fry

 Recipe adapted from: https://iheartumami.com/ground-chicken-stir-fry-with-green-beans/#wprm-recipe-container-53671 


I made some edits to the original recipe based on other versions I've made, and based on ingredients we had at home!

For the ground chicken:

  • 1 
  • 5 cloves garlic, chopped
  • 1 bunch scallions, chopped

  • 0.4 oz ginger finely minced
  • 0.75 lb French green beans dice into 2-inch sections
  • 3 tbsp avocado oil divided
  • 1 lb ground chicken or turkey
  • 1/2 tsp coarse sea salt divided

For the sauce:

  • 1 tbsp light soy sauce 
  • 0.5 tbsp dark soy sauce 
  • 1 tbsp Chinese black vinegar
  • 0.5 tbsp rice vinegar
  • 0.5 tbsp gluten free mirin or Taiwanese michu, or Chinese shaoxing wine, optional



Instructions 

To prepare:

  • Prepare the shallot, garlic, and ginger and set them aside in a small plate. Rinse the green beans, pat dry, then trim and dice to 2-inch sections. In a small bowl, combine the sauce ingredients.

To saute the beans:

First, sautee the green beans in a super hot wok with neutral oil. Allow them to get very charred/blistered, and add salt. Then remove from pan.

To stir fry the ground chicken:

  • In same pan, add 1.5 tbsp oil. Saute scallion, garlic, and ginger with a pinch of salt over medium heat for 10 seconds. Take care not to burn.
  • Add the ground meat and turn the heat up to medium-high. Season with ¼ tsp salt and ⅛ tsp pepper. Use a wooden spoon to break up the meat into fine bits and continue stir frying and tossing periodically so that the moisture can evaporate and allow the ground meat to crisp up, 8-10 minutes.
  • Once the skillet is no longer watery (the moisture has evaporated), add 0.5 tbsp oil and keep stir frying for 3-4 additional minutes to brown the meat and crisp up the texture further.

  • Combine and Add sauce:
  • Return the beans to the pan and pour in the sauce little-by-little while scooping and tossing at the same time. Toss to combine well for 1 minute then turn off the heat.
  • To serve, transfer to a large serving plate. Garnish with sesame seeds, if using, and a small touch of white pepper. Serve hot or warm with steamed rice and chili garlic sauce on the side.



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